Reviewed: Jul. 18, 2007

I made these and my mom and I LOVED them. I did drizzle an icing on top that I made with powdered sugar, a tsp of almond extract and a bit of water. I also did not bake them in the oven after the first time. Doing this made them more like a moist cookie than a crunchy biscotti.

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Heather C.

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Reviewed: Apr. 18, 2007

My boyfriends staple for each day! That says a lot because he's a chef! I use a t. each of vanilla and almond flavoring. I also brush with beaten egg white before baking. I love them!

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Pam

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

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Reviewed: Dec. 27, 2006

Made this twice over the holiday. First time making biscotti. Very good, added a little almond flavoring and used sliced almonds. Very good, dough is a little sticky but turned out good. Will use this one again. Thanks,

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JOANNE56

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Reviewed: Dec. 12, 2006

I didn't know what to expect, never made biscotti before, but this was easy and turned out great! Perhaps will substitute almond extract for vanilla for a little more almond taste.

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Rachael V.

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Reviewed: Dec. 6, 2006

Turned out great. Very easy recipe. Baking it is what takes the longest. While I was waiting for it to bake and cool I was able to make another batch of cookies. I also let them sit out all night to get totally hard.

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Naomi Agostino

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 28, 2006

I made this biscotti. It is very good. Crisp, sweet but light. I substituted a variety of cut dried fruit(cranberries, cherries, blueberries and raisins)for the candied cherries and I used walnut chips instead of almonds. It was still great. The dough was quite sticky. I think I put in at least another cup of flour when kneading it into a ball. They baked evenly and didn't crumble when cut.

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Paulette Aldis

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Reviewed: Nov. 23, 2006

Oh my gosh, this is the best recipe ever for biscotti. I didn't have a lot of hope when I baked this- the mixture spread waaaaay out. The first taste test showed it was pretty heavy on the butter. I made sure to allow it lots of extra time to cool between bakings, and after the second bake, and a night to cool and harden, these puppies were nearly perfect- I guess this is a recipe that needs to add that perfection comes after you wait- the difference between fresh baked and a day later was like night and day.

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